Enzyme-Driven Phytate Degradation in Fermented Agro-Waste Enhances Protein Efficiency and Oxidative Stability for Broiler Production

Abstract

Background: The utilization of agro-waste in poultry nutrition is limited by anti-nutritional factors, particularly phytate, which reduces nutrient bioavailability. This study investigated the effects of enzyme-driven phytate degradation via yeast fermentation on protein utilization, in-vitro antioxidant potential of feeds, and organ integrity in broiler chickens. Methods: Agro-waste feed ingredients were fermented using Saccharomyces cerevisiae to enhance endogenous phytase activity prior to feed formulation. Fifty (50) one-day-old Ross 308 broiler chicks were randomly allocated to three dietary groups: phytate-treated fermented feed, non-phytate-treated feed, and a commercial feed control, and reared for six weeks. Protein efficiency ratio (PER) was determined weekly. In-vitro antioxidant assays, including lipid peroxidation (TBARS), catalase, and superoxide dismutase activities, were performed on feed samples. Serum liver enzymes (ALT, AST, ALP, GGT), total protein, and histopathological changes in the liver, small intestine, and bursa of Fabricius were evaluated in birds. Results: Broilers fed the phytate-treated fermented diet showed a progressive increase in PER from 0.06 ± 0.00 (week 1) to 0.82 ± 0.40 (week 6), which was significantly higher (p < 0.05) than values recorded for the non-phytate-treated diet (0.47 ± 0.11) and commercial feed (0.57 ± 0.05) at week 6. In-vitro lipid peroxidation values decreased with increasing feed concentration, with the phytate-treated feed showing significantly improved oxidative stability across concentrations. Catalase activity was highest in the phytate-treated feed at 40 mg/ml (4.22 ± 0.00 µmol/g, p < 0.05). Serum ALT (20.00–23.67 IU/L), AST (25.67–37.00 IU/L), ALP (22.33–26.33 IU/L), GGT (450.67–473.33 IU/L), and total protein (36.00–59.33 g/dL) remained within normal physiological ranges across all groups. Histopathological evaluation revealed better preservation of hepatic architecture, intestinal villi, and bursal structure in birds fed the phytate-treated fermented diet. Conclusion: Yeast-mediated phytate degradation improves feed oxidative quality, enhances protein utilization, and supports organ integrity in broiler chickens, highlighting fermented agro-waste as a sustainable poultry feed alternative.